• Par bake the pie crust if not done already. Place parchment paper over the pie crust and fill with pie weights.
• Bake the crust at 375°F degrees for 10 minutes. Remove from the oven and let it cool while preparing the other ingredients.
• Roll out the almond paste into about an 8 inch circle. Place it in your (mostly cooled) pie crust and gently press it down. 
• Beat the butter and sugar for 1 minute.
• Add the eggs, almond extract, orange juice and brandy and beat until smooth, about 1-2 minutes.
• Mix in the flour. Pour the mixture into the almond paste lined pie crust.
• Place the sliced peaches on top in a circular pattern (see below), or any pattern you like.
• Top with the almond crumble (below) and bake at 350°F degrees for 30 minutes. The edges of the crust should be golden brown.
• Remove the tart from oven and let it cool at room temperature. Refrigerate for 3 hours or overnight before serving.

Almond Crumble Topping:

• Combine the dry ingredients in a bowl and mix together.
• Add the melted butter and fold it in with a fork until the mixture is dampened.